Tamari Balsamic Round Steaks

Round steaks come from the back side of the cow, and you may have seen them in your shares before in the form of Rump Roasts. Similar to the ham in a pork, the Round in beefs is a muscle that gets lots of use and so is generally lean, with little fat. If grilled like a marbled T-Bone, it would end up tough and dry. For successful cooking, round steaks can be slow cooked in a low oven, smoker or slow cooker, or marinated and grilled.
Round steaks will be best when marinated 12 to 24 hours. Make sure the steaks are dry before searing over high heat, about 2 minutes per side. Then transfer to indirect heat and continue cooking for 5 minutes or so. Sliced thinly, they can be a delicious warm weather “roast”. Round and sirloin tips steaks can also be cut into kebab meat and marinated and cooked the same way. For a good marinade, try this one from Shannon Hayes:
Dad’s Tamari Basalmic Marinade

This marinade works well with beef, pork, lamb or poultry

½ cup olive oil

¼  cup tamari

½ cup basalmic vinegar

2 cloves crushed garlic

2 tablespoons honey